The Little Epicurean

Apr 24 2015

Strawberry Vanilla Cake

Strawberry Vanilla Cake | the little epicurean

Cake. It’s what’s for breakfast.

According to Kate Spade, it’s totally acceptable to “eat cake for breakfast”. I keep seeing those tote bags/phone covers/laptop sleeves at neighboring tables at my favorite coffee spots.

Judging by my recipe index, I don’t make enough cake. Cakes make me the happiest, yet for some reason I haven’t made a cake since January. (!!!) Way back on January 15, I posted this rich, decadent buttermilk chocolate cake with caramel and ganache. It turns out I tend to make cakes whenever I am the MOST stressed out.

Last cake came about because I spent hours trying to figure out how to fix my blog’s email troubles.  This strawberry vanilla cake was born out of frustration with Google’s new mobile friendly rules.

Thank goodness for blogging friends. With the help of Sarah (Snixy Kitchen), Jennifer (Kirbie’s Cravings), and Meghan (Cake ‘n’ Knife) I think I have this Google mobile thing down.

Strawberry Vanilla Cake | the little epicurean

This brings us to cake. I’m tried of making large 8 or 9-inch layer cakes. They end up teasing me in the fridge until I end up eating all of it. From now on, I’m going to try to use my 5-inch cake pan more often. It’s a small cake that’s big enough to share, yet doesn’t take much up space in the fridge.

I used a 5-inch cake pan (3 inches high), but this recipe also works for one 9-inch cake pan (2-inch high). When you use the little 5-inch cake pan, the cake will puff up a little over the edge creating somewhat of a muffin top (better known as your snack while you build the cake). Once the cake has completely cooled to room temperature, slice off the little muffin top and level off the cake.

One thing that cake making has taught me is patience. Ask friends and family; I’m not the patient type. When I want it, I want it now. But you can’t have that kind of attitude with cake. Cake will punish you. Have you tried to slice a warm cake? Sometimes the knife sticks to the cake, or the cake starts to tear apart, or you burn yourself because the inside of the cake is much hotter than the outside. Anyway, regardless of what happens, when you slice into a warm cake, you’ll only end up regret. TRUST.

A cooled cake is sturdier, stronger, and much easier to cut. I like to use a serrated knife because it does a much cleaner job.

Apr 21 2015

Soba Noodles with Shrimp and Snap Peas

Soba Noodles with Shrimp and Snap Peas | the little epicurean

Let’s talk about something serious: food allergies. Food allergies can develop at any age. You could go your entire life eating something and then one day your body decides to reject it. I learned all about this first hand. Ironically, this all happened to me last February on Friday the 13th. I was in Las

Apr 15 2015

Blackberry Bourbon Smash

Blackberry Bourbon Fizz | the little epicurean

It’s tax day! Let’s celebrate the end of tax season with a refreshing cocktail! Did you know there’s an actual drink named after this day?  Yes, the income tax cocktail exists.  It’s gin based and it sounds very comforting.  I’ll have to make that one next year… Today, we’re drinking this blackberry bourbon smash. Making

Apr 13 2015

Lava Flow Popsicles

Lava Flow Popsicles | the little epicurean

I got a major dose of summer this weekend.  Unable to wait any longer, I’m bringing summer early to my blog. My friends and I trekked on over to Indio for our annual Coachella Music Festival trip.  (Last year, I made a little Coachella recap if you want to check it out!)  Three carefree, leisurely

Apr 09 2015

Coconut Jam Cinnamon Rolls

Coconut Jam Cinnamon Rolls | the little epicurean

It has become tradition that I make my dad cinnamon rolls for his birthday.  I’m not one for monotony, so every year I try to find a way to one up the previous year’s batch.  This year I thought to combine my dad’s two favorite flavors: coconut and cinnamon.  I hit the jackpot with these

Something Sweet